Determination of the antiradical properties of olive oils using an electrochemical method based on DPPH radical

Food Chemistry

Volumn 166, Issue , 2015, Pages 324-329

  Vasilescu, Ioana ^a   Eremia, Sandra A V ^a   Albu, Camelia ^a   Radoi, Antonio ^b   Litescu, Simona Carmen ^a   Radu, Gabriel Lucian ^a  

^a NATIONAL INSTITUTE OF RESEARCH AND DEVELOPMENT FOR BIOLOGICAL SCIENCES   (Romania)

^b NATIONAL INSTITUTE FOR RESEARCH AND DEVELOPMENT IN MICROTECHNOLOGIES   (Romania)

Author keywords

2,2 Diphenyl 1 picrylhidrazyl; Differential pulse voltammetry; Olive oils; Tocopherols; Vitamin E

Indexed keywords

FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VOLTAMMETRY;

ANTI-RADICAL PROPERTIES; DIFFERENTIAL PULSE VOLTAMMETRY; ELECTROCHEMICAL METHODS; ELECTROCHEMICAL PROCESS; FLUORESCENCE DETECTION; OLIVE OILS; TOCOPHEROLS; VITAMIN-E;

OLIVE OIL;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALPHA TOCOPHEROL; BIPHENYL; DELTA TOCOPHEROL; FREE RADICAL; GAMMA TOCOPHEROL; OLIVE OIL; PLATINUM; TOCOPHEROL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CYCLIC POTENTIOMETRY; DIFFERENTIAL PULSE VOLTAMMETRY; DPPH RADICAL SCAVENGING ASSAY; ELECTROCHEMICAL ANALYSIS; ELECTROCHEMICAL DETECTION; ELECTRODE; FLUORESCENCE ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; CHEMISTRY; PROCEDURES;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICALS; OLIVE OIL; PLANT OILS; TOCOPHEROLS; VITAMIN E;

EID: 84903713319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.042     Document Type: Article

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